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Pumpkin Curry

A simple curry to make when culinary pumpkins start to arrive in the autumn.

Pumpkin Curry

Serves: 4

Dietary: Vegan

Ingredients:

  • 1 large onion, sliced
  • 2 tbsps sunflower oil
  • 750g pumpkin, peeled, cut into large bite-sized pieces
  • thumb sized piece of fresh ginger root, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tsp turmeric
  • ¼ tsp cayenne
  • ¼ tsp ground cinnamon
  • ½ tsp all spice
  • pinch of salt
  • 350ml coconut cream
  • 100ml water
  • Juice of 1 lime
  • Juice of 1 orange
  • 200g green beans, topped and tailed
  • 4 tomatoes, cut into 1/8ths
  • handful of fresh coriander, chopped

Method:

  1. In a large saucepan, fry the onion in the sunflower oil until softened.
  2. Add the pumpkin, ginger and garlic and fry until fragrant.
  3. Then add the turmeric, cayenne, cinnamon, allspice and a pinch of salt.
  4. Follow with the coconut cream, water, lime and orange juice. Simmer for 10 minutes.
  5. Then add the green beans and the tomatoes and simmer for another 10 minutes.
  6. Season to taste and add the coriander.
  7. Serve the curry with rice if you like.

Tips:

All Spice/ Pimento are the dried green unripe berry of the pimento tree which grows in the Caribbean. It has a flavour similar to nutmeg, cinnamon and cloves combined.

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